Gluten & Dairy Free Coronation Chicken & Egg with Fresh Basil Sandwiches

serves / makes 4
40 prep time
40 mins cooking time


You can make this recipe with shop bought gluten free bread which really cuts down the preparation time. I missed ‘creamy’ sandwich fillers when I had to stop eating dairy so this is my attempt to make something to replace that. I have used fresh basil with the egg rather than the traditional cress. Basil just has such a lovely fresh fragrant flavour and just makes every dish you use it in more exciting (well, I think it does!)

I also used these sandwiches in my recipe to make my gluten and dairy free afternoon tea.


For the Garlic Thyme Focaccia:

  • 370g gluten and dairy free bread flour
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1 tablespoon dried active yeast
  • 4 tablespoon olive oil
  • 400ml warm water
  • 2 cloves garlic, crushed
  • 2 teaspoons thyme

For the coronation chicken:

  • 2 slices of gluten and dairy free bread
  • 50g dairy free mayonnaise
  • 35g gluten and dairy free mango chutney
  • 1/2 teaspoon curry powder
  • 1 tablespoon lime juice
  • 200g cooked chicken, sliced
  • salt and pepper, for seasoning

For the egg with fresh basil:

  • 2 eggs
  • 1 tablespoon dairy free mayonnaise
  • 2 large fresh basil leaves
  • salt and pepper, for seasoning


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To make the foccacia bread:

  • Mix together the bread flour, salt, xanthan gum, and yeast with the water, 3 tablespoons of the olive oil, the minced garlic and thyme
  • Beat together with an electric mixer for 5 minutes to aerate the dough or knead by hand
  • Cover the bowl with cling film and leave to rise for 30 minutes in a warm draft free place
  • Transfer to a well greased 8”/20cm cake tin and smooth the top
  • Drizzle over the remaining tablespoon of olive oil and sprinkle on a little extra thyme
  • Bake for 40 minutes at 200 oC
  • Remove from the tin and allow to cool on a wire rack before serving

To make the coronation chicken:

  • Place the sliced chicken in a small bowl
  • Add the mayo, chutney, curry powder and lime juice
  • Mix well
  • Season to taste
  • Serve on top of the gluten free bread

To make the egg with fresh basil:

  • Boil the eggs for about 8 minutes to make sure the yolk is set
  • Place the mayo and eggs in a food processor and blend until smooth
  • Tear up the basil leaves and stir through
  • Season to taste
  • I piped this mix onto the bread to make it look prettier!

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